Potatoes Madras

Ingredients

• 14.4 ounce canned tomatoes whole chopped canned
• 2.5 cups cauliflower florets 
• 1 tablespoon curry powder 
• 4 servings parsley fresh chopped for garnish
• 2 cloves garlic crushed
• 0.5 tablespoon ground ginger 
• 4 ounces lentils dry red
• 2 tablespoons malt vinegar 
• 1 tablespoon mango chutney 
• 1 large onion sliced
• 1.5 pounds potatoes cut into 1/2 inch dice
• 4 servings salt and pepper to taste
• 3 tablespoons vegetable oil 
• 1.3 cups vegetable stock 

Equipment

• frying pan

Directions

1. Warm oil in a large skillet over medium heat. Stir in potatoes, cauliflower, onion, and garlic; cook until the garlic begins to brown. Stir in the curry powder and ginger, and cook about 3 minutes. Stir in lentils, tomatoes, vegetable stock, vinegar, and chutney. Season with salt and pepper. Cover, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. Top with parsley.